Vegan Margherita Pizza
Vegan Margherita Pizza, a tasty homemade sheet pan margherita pizza with sliced tomatoes, fresh basil, and vegan mozzarella cheese. Perfect for plant-based pizza night!
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Love margherita pizza but not sure how to make it vegan? Look no further, because I have made this plant-based margherita pizza dozens of times – and my (very discerning) Italian husband and in-laws actually love this vegan version of their national dish. Buonissima!
👉 Ready to learn how to make a plant-based version of margherita pizza? Let’s do it!
🍅 Ingredients
- Pizza dough: either store bought pizza dough or homemade pizza dough works; I love a whole wheat dough
- Marinara sauce: marinara sauce, pizza sauce, or even just seasoned tomato sauce are the base of this pizza
- Tomatoes: sliced tomatoes are traditional; make sure to slice them thin so they cook well
- Vegan cheese: either store bought mozzarella cheese or homemade vegan mozzarella cheese work well (recipe forthcoming!)
- Fresh basil: fresh basil leaves are added on top of the pizza after cooking; you can sub dried, but fresh taste best
- Seasonings: a little olive oil for greasing the pan and a sprinkle of salt and pepper for flavor
- Recommended tools: baking sheet, pizza cutter
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep dough
Before prepping your pizza, first preheat oven to 425 degrees F (about 220 degrees C).
Then grease a baking sheet with olive oil and add the pizza dough. Then use your fingers to spread out the dough until it is even in your desired pizza shape (round, oval, square, etc.).
2️⃣ Step Two: Add margherita pizza toppings
Top the pizza dough with marinara sauce, using a spoon to spread it out evenly over the dough.
Then add the tomato slices and sprinkle on the vegan mozzarella cheese.
Finish off with a sprinkle of salt and pepper for flavor.
3️⃣ Step Three: Bake pizza
Once the pizza is built, add the baking sheet into the oven on the middle baking rack.
Bake until the pizza dough is cooked and the toppings begin to brown, about 12-15 minutes. Check on the pizza at about the 10 minute mark and keep an eye on it so it doesn’t overcook.
4️⃣ Step Four: Garnish and serve
When pizza is done, remove it from the oven and let it rest a few minutes before transferring it to a cutting board.
Then add fresh basil leaves and any desired garnishes, like red pepper flakes or nutritional yeast.
Then slice into triangles or squares and enjoy!
❓ Recipe questions + quick tips
Traditionally-made pizza doughs are vegan as they only use plant-based ingredients like flour, water, salt, yeast, and sometimes a small amount of sugar. Some vegans do not consider yeast vegan as it includes active live cultures, however generally the plant-based community sees yeast as a vegan ingredient. Many pre-made store bought pizza doughs do include milk or cheese, so please read labels.
Margherita pizza traditionally is a pizza with red marinara sauce topped with mozzarella cheese, tomato slices, and fresh basil. To make margherita pizza vegan, simply replace the mozzarella cheese with a plant-based mozzarella cheese. I like Miyoko’s vegan mozzarella, or you can make your own plant-based mozzarella at home.
🧊 How to store
- Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days after cooking.
- Freezer storage: To freeze, store in a freezer-friendly container or bag for up to one month. Thaw, remove the refrigerator 24 hours before serving.
- To reheat: To reheat after refrigerating, microwave for 30-60 seconds. Reheat in the oven after freezing for best texture.
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Vegan Margherita Pizza
Equipment
- 1 baking sheet
Ingredients
- 2 teaspoons olive oil
- 1 whole pizza dough homemade or store bought
- ½ cup marinara sauce or other pizza/tomato sauce
- 1 medium tomato sliced into thin rounds
- ½ cup vegan mozzarella cheese homemade or store bought
- 1 pinch salt and pepper
- ½ cup fresh basil
- Optional: red pepper flakes, nutritional yeast for garnish
Instructions
- Preheat oven and prep dough: Preheat oven to 425 degrees F (about 220 degrees C). Grease a baking sheet with olive oil, then add the pizza dough and use your fingers to spread out the dough until it is even in your desired pizza shape (round, oval, square, etc.).2 teaspoons olive oil, 1 whole pizza dough
- Build margherita pizza: Top the pizza dough with marinara sauce, using a spoon to spread it out evenly over the dough. Then add the tomato slices and sprinkle on the vegan mozzarella cheese. Finish off with a sprinkle of salt and pepper.½ cup marinara sauce, 1 medium tomato, ½ cup vegan mozzarella cheese, 1 pinch salt and pepper
- Bake pizza: Add the baking sheet with the uncooked pizza into the oven on the middle baking rack and bake until the pizza dough is cooked and the toppings begin to brown, about 12-15 minutes. Check on the pizza at about the 10 minute mark and keep an eye on it so it doesn’t overcook.
- Serve pizza: When pizza is done, remove it from the oven and let it rest a few minutes before transferring it to a cutting board. Add fresh basil leaves and any desired garnishes, like red pepper flakes or nutritional yeast. Then slice into triangles or squares and enjoy.½ cup fresh basil, Optional: red pepper flakes, nutritional yeast
Notes
- Prep ahead instructions: This plant-based pizza is a great make ahead meal that you can eat throughout the week. If you’re making your own dough and/or plant-based mozzarella cheese, make these up to two days before making the final pizza.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days after cooking. To freeze, store in a freezer-friendly container or bag for up to one month. Thaw, remove the refrigerator 24 hours before serving. To reheat after refrigerating, microwave for 30-60 seconds. Reheat in the oven after freezing for best texture.
- Nutrition notes: Nutrition information is an estimate and includes all ingredients except additional garnishes. For a gluten free version of this pizza, use gluten free pizza crust.